Subj : Re: Qwik Serve
To : Ruth Haffly
From : Dave Drum
Date : Mon Nov 14 2022 05:00:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> If the eggs are rubbery or the meat is overly salty then they re not
DD> douing it right. Sound like your experiences have been at Burger King
DD> not Hardee's or McDonalds ..... both of whom have pretty decent (if
DD> expensive these days) breakfast sarnies.
RH> I've had plenty of McD's breakfasts--when we were in AZ, the post
RH> hospital ran a weekly bus (usually a van) up to Fort Bliss hospital, a
RH> much bigger facility. The bus stopped in Lordsburg, NM for breakfast at
RH> McD's. I had 2 wrist surgeries plus follow up on them and misc. other
RH> appointments at Bliss so rode the bus a good number of times. Never was
RH> a big McD's fan; breakfast was not their strong suit. I've also had
RH> Hardee's sausage biscuits for breakfast, overall, better than expected
RH> but not overly great. Of the various places, if I can, I'll take a
RH> C-F-A chicken biscuit any day, but not too often even there.
I've had Chick Filly's chicken biscuits. I was not impressed - especially
not by the biscuit.
DD> Title: McDonald's Sausage Egg McMuffin
DD> Categories: Five, Pork, Breads, Cheese
DD> Yield: 4 McMuffins
DD> 4 tb Softened butte; divided uses
DD> 4 English muffins
DD> 1/2 lb Breakfast sausage
DD> +=OR=+
DD> 4 Bob Evans' sausage patties
DD> 1/2 c Water
DD> 4 sl American cheese
RH> I like it better as separate components, with a good cheddar or swiss
RH> cheese instead of the American cheese. Also, if the biscuit can be
RH> whole wheat with a smear of strawberry jam..................that's good
RH> eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese IS
a form of Cheddar. It began life as a blend of Cheddar and Colby (both
tasty cheeses). Since blended cheeses are no longer (by gummint fiat)
used, it cannot be legally called "cheese" and has to be labelled as
"processed cheese".
So. What's in it?
Milk: Milk is... milk.
Whey: Whey is the liquid that's left over after butter-churning or
milk-making; it's very high in protein
Table salt.
Cheese Culture: A bacterial culture that's added to all cheese during
the first stages of the cheesemaking process.
Enzymes: Another necessary ingredient in all cheesemaking, enzymes like
rennet cause the milk to coagulate.
All of these are the essential ingredients used to make real cheese.
What else is added?
Milk Fat: The fat in milk. Butter, basically.
Calcium Phosphate: This is the calcium that's found in dairy, the stuff
that does a body good.
Sodium Citrate: This is an emulsifier that holds the cheese together;
it's also used in everything from sausage to ice cream.
Sodium Phosphate: Another emulsifier; it's also used as a leavening
agent in some baked goods.
Sorbic Acid: A naturally-occurring preservative.
Annatto Extract: A natural yellow-orange food coloring.
Vitamin D3: Added as a nutritional supplement.
American cheese has a couple additional ingredients to help it congeal
nicely and melt in that perfectly melty way, but in reality, it's not
too different from plain old cheese.
Cribbed from:
https://www.thedailymeal.com/
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to
realise that cheese, at its heart, is just rotted milk. Bv)-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blue Cheese Crusted Strip Steak
Categories: Beef, Cheese, Grains, Dairy, Vegetables
Yield: 2 Servings
1/2 c Millville Quick Oats
2 Black Angus strip steaks
Stonemill iodized salt and
- ground black pepper
1 tb Carlini 100% Pure olive oil
1 tb Countryside Creamery
- unsalted butter
1 lg Onion; sliced
1 tb Balsamic vinegar
5 oz Happy Farms Preferred blue
- cheese crumbles
2 tb Countryside Creamery heavy
- whipping cream
Set oven @ 375ºF/190ºC.
On a small baking sheet, roast the oats for 5-7 minutes,
stirring after 4 minutes. Reserve.
Preheat grill or grill pan to high heat. Season steaks
with salt and pepper on both sides. Grill on each side
for 3 minutes or until grill marks form. Place steaks on
a baking sheet and cook until internal temperature
reaches 125°F/52°C (for a medium steak) or 135°F/57°C
(for a well done steak).
In a medium pan, heat olive oil and butter over medium
high heat. Add onions and sauté for 3-5 minutes. Add
balsamic vinegar and simmer, covered, for 2 minutes.
Reserve.
In a food processor, combine the oats, blue cheese and
heavy cream. Pulse to break up the cheese and until the
mixture comes together.
Once steaks reach an internal temperature of 125°-135°,
divide the oat mixture between the steaks and pat it
evenly over the top. Adjust oven to broil setting.
Broil the steaks for 3-5 minutes, or until the crust
becomes golden brown.
Divide the onions among two plates, top with steaks and
serve immediately.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen
RECIPE FROM:
https://www.aldi.us
Uncle Dirty Dave's Archives
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